Heat oven to 350F.

In a large skillet, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels leaving the bacon fat in the skillet. Pour off bacon fat leaving ~3-4T in the pan. Add the onions and celery to the skillet. Season with salt to help the veggies soften and cook 5 minutes stirring often.

Add the bacon and veggies to a large mixing bowl. Toss with the remaining ingredients adding more or less Chicken Stock as necessary to moisten the stuffing. Transfer to a baking dish, cover, and bake 30 minutes at 350F until heated through.

To make the gravy: In a small saucepan over medium heat, heat the butter and flour whisking until smooth. Cook 2 minutes. Slowly add the half and half, whisking constantly. Cook, stirring constantly, 5-6 minutes over medium-high heat until thickened. Remove from the heat, and add salt and pepper. Serve the stuffing with Cream Gravy spooned over.